LOCALadk Magazine
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Millet Squash Sliders With a Beet-Orange Vinaigrette & Sugar House Creamery Troubadour Cheese By Tammy Loewy & Wynde Kate Reece Photos by Jessica Chavilier F or many of us, winter is the "dreaded season" that seems to last forever. Cold, blustery days give way to dark nights that never end. Some of us go to work in the dark and get home in the dark, never exposing our bodies to sunlight at all. As a teenager, I vowed to move somewhere sunny and warm when I was an adult, and for most of my twenties I spent my winters in tropical Belize, never feeling healthier. When my husband and I decided to live full time in the Adirondacks, somewhat begrudgingly I will admit, I knew I had to learn to embrace winter. Yes, it's long, dark, and cold, and some years without much snow. But what I've come to value is that for one, just because it's cold outside doesn't mean I have to be cold. Wearing appropriate layers is essential for loving this season. And, more importantly, we can adjust our diets to stay in balance with the changing seasons. Foods that bring inner warmth are of special importance at this time of year. Millet, mung beans, winter squash, and beets are some ex- amples. Millet has the highest protein and iron content of all cereal grains and is rich in phosphorus and B-vitamins. It is also the easiest grain to digest, and because of its alkaline nature, it is nourishing for the kidneys. Mung beans also nourish the kidneys and bladder; the organs that are most dominant during these watery winter months. Winter squash, yet another warming food, is rich in Vitamins A and C, plus potassium and magnesium. By adding root vegetables like beets, which purify the blood, we complete the profile of a nourishing, warm winter meal. When these foods are combined with warming spices, like the ones listed in the recipe below, our blood circulation increas- es, bringing nutrients and vitality to our whole body. We hope you enjoy this Green Goddess recipe and find strength and balance for the winter season. Let's Get Started Make the vinaigrette - place all ingredients into a blender and blend on high until smooth. Then... In a large pot soak mung beans in water overnight. You can quick soak mung beans by placing them in water that covers them by two inches and bringing to a boil for ten minutes. Take off burner and let LOCALadk 34 Winter 2014